Boeuf Bourguignon

This classic French beef stew, simmered slowly in red Burgundy wine with onions, carrots, lardons and mushrooms, is a rich, hearty dish, perfect for sharing on a cold and bright spring day.

Serves 4

INGREDIENTS

• 600-800 g Charolais beef (chuck, blade, or brisket)
• 4 onions
• 4 carrots
• 1 bouquet garni
• 100 g butter
• 1 bottle red wine (Burgundy Pinot Noir)
• Smoked pork belly Paris (button) mushrooms
• Salt
• Pepper

METHOD

1. Cut the meat into 3 cm cubes, removing any large pieces of fat.
2. Chop the onions into pieces. Sauté them in a pan with some butter until they become translucent, then transfer them to a casserole dish.
3. Brown the meat in the same pan in batches until all pieces are seared. Add the meat to the casserole as you go, adding more butter if necessary for each batch.
4. Deglaze the pan with some water or wine, scraping the bottom to recover all the juices. Season with salt, then pour the mixture into the casserole.
5. Cover everything with red wine and let it simmer over low heat for 2 to 3 hours. Add the bouquet garni and the sliced carrots.
6. Enhance the dish by adding smoked pork belly (lardons) and Paris mushrooms that have been lightly sautéed in butter.
7. Serve hot with mashed potatoes and some crusty bread for mopping up the sauce.

Recipe courtesy of Burgundy-Franche-Comté Tourism

www.burgundy-tourism.com

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